EFFECT OF CUMINUM CYMINUM L. ESSENTIAL OIL AND LACTOBACILLUS ACIDOPHILUS (A PROBIOTIC) ON STAPHYLOCOCCUS AUREUS DURING THE MANUFACTURE, RIPENING AND STORAGE OF WHITE BRINED CHEESE

✍ Scribed by EHSAN SADEGHI; AFSHIN AKHONDZADEH BASTI; NEGIN NOORI; ALI KHANJARI; RAZIEH PARTOVI

• Book ID: 111341027
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 105 KB
• Volume: 37
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.2011.00664.x